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Roast Pork Florentine With Pomegranate Sauce

 
One serving costs about $2.64 One serving costs about $2.64

$2.64 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,gluten free
spoonacular Score:77%

Spoonacular Score: 77%

 

Roast Pork Florentine With Pomegranate Sauce is a gluten free recipe with 6 servings. One portion of this dish contains approximately 38g of protein, 12g of fat, and a total of 382 calories. For $2.64 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. It is brought to you by spoonacular user activenetworkuser4836. If you have marjoram, bell pepper, pomegranate juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. Similar recipes include Roast Pork Florentine With Pomegranate Sauce, Christmas dinner: Maple Sugar & Ginger Roast Pork with Pomegranate Clementine Cranberry Sauce, and Pomegranate-Glazed Roast Pork.

Cream Sherry, Madeira, and Prosecco are great choices for Florentine Cookie. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "

» Get this wine on Amazon.com

Ingredients

Servings:
1.5 cups
1.5 cups chicken broth
chicken broth
1.5 tsps
1.5 tsps cornstarch
cornstarch
2 cloves
2 cloves garlic
garlic
0.5 cup
0.5 cup honey
honey
2
2  lean pork tenderloins
lean pork tenderloins
1 tsp
1 tsp marjoram
marjoram
3 Tbsps
3 Tbsps olive oil
olive oil
0.25 cup
0.25 cup shredded parmesan cheese
shredded parmesan cheese
1 cup
1 cup pomegranate juice
pomegranate juice
0.25 cup
0.25 cup red bell pepper
red bell pepper
some
some salt and pepper
salt and pepper
3 cups
3 cups spinach
spinach
some
some water
water
1.5 cups chicken broth
1.5 cups
chicken broth
1.5 tsps cornstarch
1.5 tsps
cornstarch
2 cloves garlic
2 cloves
garlic
0.5 cup honey
0.5 cup
honey
2  lean pork tenderloins
2
lean pork tenderloins
1 tsp marjoram
1 tsp
marjoram
3 Tbsps olive oil
3 Tbsps
olive oil
0.25 cup shredded parmesan cheese
0.25 cup
shredded parmesan cheese
1 cup pomegranate juice
1 cup
pomegranate juice
0.25 cup red bell pepper
0.25 cup
red bell pepper
some salt and pepper
some
salt and pepper
3 cups spinach
3 cups
spinach
some water
some
water

Equipment

kitchen thermometer
kitchen thermometer
cutting board
cutting board
plastic wrap
plastic wrap
whisk
whisk
baking pan
baking pan
spatula
spatula
aluminum foil
aluminum foil
oven
oven
pot
pot
kitchen thermometer
kitchen thermometer
cutting board
cutting board
plastic wrap
plastic wrap
whisk
whisk
baking pan
baking pan
spatula
spatula
aluminum foil
aluminum foil
oven
oven
pot
pot


Instructions

  1. Pre-heat oven to 425F. In a skillet, cook garlic in oil until tender, stir in spinach, marjoram, salt and pepper to taste. Cook for 3 minutes till spinach is wilted and set aside. Place the cut meat flat on a piece of plastic wrap. Using a mallet, pound the pork to an even 1/2 inch thickness. Remove the plastic wrap. Using a spatula, spread the filling evenly on the pork leaving a 1-inch border on all sides; sprinkle cheese on top.
  2. Starting at the edge, roll up the roast tightly to completely enclosing the filling. Rub the pork with salt and pepper. Tie the roast at 2 inch intervals with kitchen strings. Place the roast seam-side down on a baking rack. (I've added a bed of kale drizzled with olive oil) Roast until a meat thermometer inserted in the center registers 155F.
  3. Transfer pork to a clean cutting board, tent with foil and let rest for about 10 minutes.
  4. For the sauce, combine the ingredients to a pot and bring to a boil over medium heat. Scrape remaining juices from baking pan to pot. Reduce mixture to about 1 cup. Thicken sauce with cornstarch and water, whisking till slightly thickened.
  5. Remove string and slice roast into 3/4 inch thick slices. Serve with sauce.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.64
Ingredient
1.5 cups chicken broth
1.5 teaspoons cornstarch
2 cloves garlic
½ cups honey
2 lean pork tenderloins
3 tablespoons olive oil
¼ cups shredded parmesan cheese
1 cup pomegranate juice
¼ cups red bell pepper
3 cups spinach
Price
$1.13
$0.01
$0.13
$2.07
$7.84
$0.50
$0.53
$2.62
$0.19
$0.80
$15.82

Nutritional Information

Quickview
381 Calories
37g Protein
12g Total Fat
30g Carbs
33% Health Score
Limit These
Calories
381k
19%

Fat
12g
19%

  Saturated Fat
2g
18%

Carbohydrates
30g
10%

  Sugar
29g
32%

Cholesterol
113mg
38%

Sodium
596mg
26%

Get Enough Of These
Protein
37g
76%

Vitamin B1
1mg
114%

Vitamin K
81µg
78%

Selenium
53µg
77%

Vitamin B6
1mg
70%

Vitamin B3
11mg
58%

Phosphorus
462mg
46%

Vitamin B2
0.67mg
40%

Vitamin A
1636IU
33%

Potassium
889mg
25%

Zinc
3mg
24%

Magnesium
66mg
17%

Vitamin B5
1mg
16%

Vitamin C
12mg
15%

Vitamin B12
0.92µg
15%

Manganese
0.28mg
14%

Iron
2mg
13%

Vitamin E
1mg
13%

Copper
0.24mg
12%

Folate
42µg
11%

Calcium
91mg
9%

Vitamin D
0.36µg
2%

Fiber
0.59g
2%

covered percent of daily need

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